[CH] Sonoran Steak with Olives
Linda Panter (lipant@sympatico.ca)
Tue, 12 Jul 2005 15:14:29 -0400
Sonoran Steak with Olives
IngredientWeightMeasure
Chopped green onions-3 cups
Chopped oregano-1 1/2 cups
Olive oil-3/4 cup
Minced garlic-1/3 cup
Ground cumin-2 Tbsp.
Kosher salt-2 1/2 Tbsp.
Roma tomatoes, halved, seeded6 lbs.-
Pasilla peppers, quartered, seeded1 1/2 lbs.-
Sliced California Ripe Olives1 1/2 lbs.1 1/2 qts.
Pureed chipotle peppers in adobo3 oz.3/4 cup
Red wine vinegar-1/3 cup
Skirt steak, cut into 4-inch pieces7 1/2 lbs.-
Coarsely ground black pepper-1 Tbsp.
Directions:
1. Preheat grill to medium-high heat. 2. Combine green onions,
oregano, oil, garlic, cumin, and 1 1/2 tablespoons of salt in a
large mixing bowl. Toss tomatoes and pasillas in bowl to evenly
coat. 3. Place tomatoes and pasillas on grill, skin side down,
and cook for 1-2 minutes (reserving marinade bowl). Turn and cook
for another minute until charred, but still whole. Transfer to
the bowl a food processor. Pulse until coarsely chopped, then
stir in California Ripe Olives, chipotle puree and vinegar and
set aside. 4. Season steak with remaining salt and black pepper
and rub with remaining marinade from bowl. Grill for 4-5 minutes
on each side or until cooked to desired temperature. Transfer to
a clean cutting board and slice diagonally against the grain into
thin strips. Top with approximately 3 ounces of salsa just before
serving. Yield: 24 (8 oz.) servings Nutritional Analysis Per
Serving: Calories 393, Fat 23g, Cholesterol 85mg, Sodium 763mg,
Carbohydrate 15g, Protein 31g, Calories from fat 53%
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
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Some people try to turn back their odometers. Not me - I want
people to know WHY I look this way: I've traveled a long way and
some of the roads weren't paved.